Monday, July 16, 2012

"Mexican Style" Corn on the Cob

Corn is just the perfect summer side. You can make creamed corn, sauteed corn, succotash, cornbread, or just simple corn on the cob. Well, this corn on the cob ain't simple folks. Mexican Style Corn on the Cob is becoming really popular right now, and I know why... it's absolutely delicious. From the food carts in Mexico, corn is grilled or cooked and then covered in mayo, chili powder, cheese, cilantro, and a squeeze of lime. I decided to put my little spin on it by making a flavorful slathering mixture packed with cheese, spices, and other yummy goodies. I roasted the corn in the oven, but now looking back, I would definitely char it on the grill for some beautiful color and smoky flavor. After the corn is cooked through, spread the mixture on the ears of corn and top it with some crumbled Queso Fresco, a sprinkling of chili powder and fresh minced cilantro, and finally a squeeze of fresh lime. This was the perfect side dish of our Beer Can Chicken, but would really go well with any summer meal!! Enjoy :)
"Mexican Style" Corn on the Cob
This is yummy summer food, y'all!!
For the Mexican Grilled Corn:
4 Large Ears of Fresh Corn
4T Sour Cream
4T Mayo
1 Lime, Zested
½C Cotija Cheese, Crumbled
¼C Pecorino or Parmesan Cheese, Shredded
2T Cilantro, Minced (plus extra for garnishing)
2 Cloves of Garlic, Minced
1t Chile Powder (plus extra for sprinkling)
¼t Cumin, Cayenne, & Onion Powder
Salt & Pepper, To Taste
Queso Fresco, For Garnishing
Lime Wedges, For Squeezing

1. Preheat the oven to 400 degrees and brush the corn lightly with butter.
2. Roast the corn for 20-30 minutes.
3. While the corn is roasting, make the coating mixture. In a mixing bowl, whisk together the sour cream, mayo, and lime zest until smooth. Add in the Cotija, Pecorino, minced cilantro, minced garlic, and spices. Stir until incorporated and combined.
4. After the corn has roasted and cooked through, remove from the oven and immediately slather with the mayo mixture until completely coated.
5. Garnish each corn on the cob with Queso Fresco, chile powder, fresh minced cilantro, and a squeeze of lime.
6. Enjoy immediately while still warm.


  1. I make this style of corn all the time at this time of year too! Sometimes with just some vine ripe fresh picked tomatoes, and a great cocktail. However the last time I made it, I added some bacon dust. Fry your bacon crispy, then put in the food processor until super fine, then add this to the parmesan cheese. Adding bacon is just another layer of yummy goodness, plus how can you go wrong adding bacon to anything right? Miss B

    1. Bacon Dust? Now that sounds tasty! I'll have to try that soon. I think it would be awesome on some french fries! And bacon goes on absolutely everything, especially peanut butter pie, haha.